Perfect for a summer barbecue.
Preheat the grill. To make the coleslaw, in a large bowl whisk the ranch dressing, Dijon mustard, mayonnaise, cider vinegar and salt. Add the cabbage mix, toss, and refrigerate until ready to serve. In a large bowl mix the cauliflower, cherry tomatoes, broccoli, garlic, oregano, basil, salt and pepper. Make a foil packet from heavy-duty aluminum foil. Put the vegetables in the foil packet, spray with olive oil cooking spray, toss, spray again and seal. Brush the chicken breasts with the olive oil and sprinkle with a little salt and pepper. Place the vegetable packet and the chicken on the grill. Cook the chicken, turning occasionally, until done in the center, about 15 minutes. Brush the barbecue sauce on top of the chicken. Turn the vegetable packet after 5 minutes and grill until tender, about 5 minutes. Serve the chicken with the coleslaw and vegetables on the side.